1 c. walnuts or pecans
1 tbsp. all-purpose flour
2 1/2 tsp. baking powder
4 eggs
3/4 c. sugar
1 recipe Mocha Frosting
chocolate curls (optional)
edible rose petals (optional)

Grease and lightly flour two 8 x 1 1/2-inch round baking pans. Set aside.

In a medium bowl, combine the nuts, flour and baking powder.

In a blender container or food processor bowl, blend eggs and sugar, covered, until smooth. Add nut mixture. Cover and blend until smooth. Spread cake batter in prepared pans.

Bake in a 350°F oven for 20 to 25 minutes or until cake springs back when lightly touched (center may dip slightly). Cool in pans for 10 minutes on wire racks. Remove from pans. Cool completely. Split each layer in half. Spread Mocha Frosting between layers and on top and sides of cake. Chill frosted cake several hours before serving.

To serve, cut into wedges. Top with chocolate curls and garnish with rose petals, if desired.

Makes 8 servings.

Mocha Frosting:

1 tsp. crushed instant coffee crystals
1 c. whipping cream
1/3 c. sugar
1/4 c. unsweetened cocoa powder

In a small, chilled mixer bowl, dissolve coffee crystals in whipped cream. Beat with an electric mixer on low speed until slightly thickened. Add sugar and cocoa powder. Beat until stiff peaks form.

Makes 2 1/2 cups.